International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Huevos con Pan






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > double broccoli quinoa
from NY, US Yield: 8 servings 3 cups cooked quinoa ( see instructions below ) 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup sliced or slivered almonds, toasted 1/3 cup freshly grated Parmesan 2 big pinches salt 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/4 cup heavy cream Optional toppings: slivered basil, fire oil (optional)**, see below, sliced avocado crumbled feta or goat cheese This is a vegetarian delight and esp. if one enjoys broccoli plus quinoa! I decorated my salad with avocadoes, nasturtium flowers, basil leaves and goat cheese. I omitted the chili oil. From 101 cookbooks Heat the quinoa and set aside , see details below. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings. *To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. **To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to sauté some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using ( this tastes better that way! )

Double Broccoli Quinoa


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by BUTTERFLYDOG (1134)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: double
keyword: broccoli
keyword: quinoa
recipes for vegetables
recipes by butterflydog
Email Address:
(posted October 8, 2009)

from NY, US

Yield: 8 servings

3 cups
cooked quinoa ( see instructions below )
5 cups
raw broccoli, cut into small florets and stems
3 medium
garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2
big pinches salt
2 tablespoons fresh
lemon juice
1/4 cup
olive oil
1/4 cup
heavy cream
Optional toppings: slivered
basil, fire oil (optional)**, see below, sliced avocado
crumbled feta or
goat cheese

This is a
vegetarian delight and esp. if one enjoys broccoli plus quinoa! I decorated my salad with avocadoes, nasturtium flowers, basil leaves and
goat cheese. I omitted the chili oil.

From 101 cookbooks

Heat the
quinoa and set aside , see details below.

Now barely cook the
broccoli by pouring 3/4 cup water into a large
pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the
broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the
olive oil and cream and pulse until smooth. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.

Taste and
adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice.

Turn out onto a serving platter and top with the remaining almonds, a
drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

*To cook
quinoa: rinse one cup of quinoa in a fine-meshed strainer.
In a medium
saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling.
Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red
chile oil:
You'll need 1/2 cup extra-virgin
olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to sauté some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator.
Bring to room temp again before using ( this tastes better that way! )



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.